Basic seed cheese
Ingredients:
- 1½ cups sunflower sprouts (one day old)
- ½ cup sesame sprouts (one day old)
- 1 cup rejuvelac or miso.
Blend the sprouts with the rejuvelac until you get a thick paste. Pour the mixture into a jug, cover with a cloth and leave to rest for eight to twelve hours — the longer you leave it, the stronger the flavour. If you have no rejuvelac, use a tablespoon of miso in a cup of water instead; the fermentation will then take twelve to eighteen hours. When the time is up, slide a teaspoon down through the cheese to let out the liquid that gathers at the bottom of the container. You can also try making cheese with sprouted almonds — combinations with sprouted almonds are delicious.